These banana pancakes have become a regular weekend breakfast in our house, especially when I have a ripe banana sitting on the counter. They’re soft, fluffy, and made with simple ingredients I always have on hand.
What makes them a little different is the chocolate tucked right into the middle. As the pancakes cook, it melts into a smooth, warm center — something you don’t quite get from chocolate chips mixed into the batter. It’s a small step, but it makes these feel a bit more special without adding any extra work.
It’s one of those recipes I keep coming back to — easy, reliable, and always a good way to use up ripe bananas. And if you enjoy simple baking like this, my Easy and Fluffy Blueberry Muffins are another great option for using up ingredients you already have at home.
🧠 Why This Recipe Works
- The banana keeps the pancakes soft and naturally sweet
- A mix of baking powder and baking soda creates a light, fluffy texture
- The yogurt adds moisture and richness without heaviness
- The chocolate melts into the center, giving a smooth filling instead of bits throughout
- Made with simple pantry ingredients
🥞 Ingredient Overview
- All-purpose flour – gives structure
- Baking powder + baking soda – helps the pancakes rise
- Sugar – lightly sweetens
- Salt – balances flavor
- Ripe banana – adds moisture and sweetness
- Egg – binds the batter
- Plain yogurt – keeps the texture soft
- Milk – thins the batter
- Oil or melted butter – adds richness
- Vanilla extract – enhances flavor
- Chocolate (chunks or squares) – creates the melted center
How to make Fluffy Banana Pancakes:
Mix the dry and wet ingredients with mashed banana until just combined.
Pour some batter into a pan, add a piece of chocolate, then cover with more batter.
Cook on low heat until golden, flip, and cook the other side.
Pro Tips
- Don’t overmix the batter — mix just until combined
- Cook on low to medium heat so the chocolate melts without burning the pancakes
- Use chocolate chunks or squares, not chips, for a better melted center
- Wait for bubbles before flipping for best texture
- Lightly grease the pan between batches
🍽️ How to Serve
- Serve warm so the chocolate center stays melted
- Top with maple syrup or honey or dust with powdered sugar
- Add fresh fruit like bananas or strawberries
- A little butter on top adds extra richness
- For a more complete breakfast, serve alongside a quick fruit smoothie
- If you want another easy homemade option for the table, these Brazilian cheese bread (pão de queijo) are also a great addition
- If you like having something baked ahead, this coconut pumpkin loaf is another great option to have on hand
🧊 How to Store
Fridge:
- Store in an airtight container for up to 3 days
- Reheat in the microwave or in a pan over low heat
Freezer:
- Let pancakes cool completely
- Freeze in a single layer, then transfer to a freezer bag
- Store for up to 2 months
To reheat:
- Microwave for convenience
- Or warm in a skillet airfryer for better texture
FAQ
Can I use chocolate chips instead?
You can, but they won’t give the same melted center. Chocolate chunks or squares work best.
Can I freeze these pancakes?
Yes, they freeze well. Reheat until warmed through and soft in the center.
What can I serve with these pancakes?
A smoothie or fresh fruit pairs really well for a balanced breakfast.
Banana Pancakes Stuffed with Chocolate
Equipment
- nonstick skillet
- Cookie scoop or measuring cup helps portion evenly so each pancake cooks at the same rate
- silicone spatula gentler when flipping, especially with the chocolate center
- Pastry brush (or paper towel) for lightly greasing the pan between batches
Ingredients
- 120 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp sugar
- 1/4 tsp salt
- 1 large ripe banana mashed
- 1 egg
- 20 g plain yogurt
- 80 ml milk
- 1 tbsp oil or melted butter
- 1/2 tsp vanilla extract
- ~90g chocolate chunks or squares
- oil or butter to grease the skillet
Instructions
- In a large bowl, sift together flour, baking powder, baking soda, salt and sugar.120 g all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1 tbsp sugar, 1/4 tsp salt
- In another bowl, whisk the egg, milk, yogurt, vanilla, and oil.1 egg, 20 g plain yogurt, 80 ml milk, 1 tbsp oil or melted butter, 1/2 tsp vanilla extract
- Add the wet ingredients to the dry along with the mashed banana. Mix gently until just combined. Do not overmix.1 large ripe banana
- Heat a nonstick pan over low to medium heat and lightly grease.oil or butter
- Pour about 1/4 cup of batter onto the pan, place a piece of chocolate in the center, then cover with a little more batter.~90g chocolate
- Cook until bubbles form on the surface and the bottom is golden. Flip and cook the other side until fully cooked through.
- Repeat with the remaining batter and serve warm..
Notes
- Use a ripe banana for the best natural sweetness and soft texture
- Do not overmix the batter — this keeps the pancakes light and fluffy
- Cook on low heat so the center cooks through while the chocolate melts
- Use chocolate chunks or squares for a true melted center (chips won’t be the same)
- Best served warm when the chocolate center is still soft
- Repeat and serve warm.
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